Description
A delicious Singapore chow mein that is healthy and easy to make, to be enjoyed by the whole family.
Ingredients
2 Chicken Breasts Cut into thin strips
2 Sandwich/Frying Beef Steaks Cut into thin strips
2 Boneless Pork Loin Steaks Cut into this strips
225g Raw King Prawns
3 Nests Medium Noodles Dried
360 Grams Beansprouts
125 Grams Babycorn
70 Grams Sugar Snap Peas
3 Peppers – red, orange or yellow Deseeded and cut into strips
2 Medium Red Onions Peeled and sliced
200 Grams White Mushrooms Quartered
2cm Fresh Ginger finely grated
3 Cloves garlic Crushed
3 Pak Choi Sliced
9 Tbsp Rice Vinegar
6 Tsp Medium Curry Powder
4.5 Tbsp Light Soy Sauce
4.5 Tbsp Dark Soy Sauce
Frylight
Instructions
Spray a large wok with Frylight or other low calorie cooking spray and place over a medium heat.
Add chicken, beef and pork strips and fry for 10 minutes stirring to ensure all cook evenly. Meanwhile cook the noodles according to packet instructions then drain and set aside.
Add garlic, ginger and vegetables and fry for a further 5 minutes. Stirring frequently enough so nothing sticks and it cooks evenly.
Add rice vinegar, soy sauces, curry powder and prawns. Fry for a further 10 minutes stirring to keep everything cooking evenly.
Add the cooked noodles and stir them through the mixture and leave on heat for a further 5 minutes to make sure they are hot through.
Serve up using tongs to make it easier.
Notes
If required this can be reheated providing it is chilled when cool and reheated thoroughly within 3 days.
Nutrition
- Serving Size: 1 Porton
- Calories: 458
- Sugar: 11.1 g
- Sodium: 825.4 mg
- Fat: 9.5 g
- Saturated Fat: 2.9 g
- Trans Fat: 0 g
- Carbohydrates: 35.7 g
- Protein: 58.2 g